Salad with green tomatoes and carrots and peppers. Finger-licking green tomatoes for the winter

Not ripe tomatoes can't boast about their taste qualities. But if you cook canned green tomatoes for the winter, according to proven recipes - it’s delicious and flavorful snack in winter. Green tomatoes will become a great addition daily dishes, and savory snacks on the holiday table.

We present to your attention 5 proven recipes for preparing green tomatoes for the winter: stuffed green tomatoes, recipe for pickled green tomatoes, winter salad of green tomatoes, green tomatoes with bell peppers, recipe for canned green tomatoes with carrots.

Stuffed green tomatoes

Preparing the tomatoes for this recipe takes time, but the result will surpass all expectations.

Ingredients: green tomatoes - 1 kg, hot pepper - 2 pods (to taste), parsley, dill, celery, cilantro - 200 g, salt - 1 tbsp. l., garlic – 50 g., dried dill – 50 g.

Cooking recipe

Wash the tomatoes under running water and dry slightly. Cut the tomatoes crosswise from the side where the fruit has a seal, but do not cut all the way through. The second side must remain intact so that you can put the filling.

Preparing the filling: Finely chop the greens, grate the garlic, grind the hot pepper in a blender. Mix everything well, adding salt.

Now you can stuff green tomatoes(one tomato will require approximately 1 tbsp of filling). To prevent tomatoes from falling apart, you can tie them with thread.

Laying it down stuffed tomatoes tightly in rows in a jar. Place dried dill on top.

Press the tomatoes down with a wooden or plastic mug with oppression for 5 days. After this, the green tomatoes are ready to eat. Seal the jars with lids and place in a cool, dry place.

If you want to close it for the winter, fill the tomatoes with brine consisting of 2 tbsp. l salt and 30 ml. vinegar per 1 liter of water.

Green tomatoes pickled for the winter

If you have any green tomatoes left in your garden, be sure to prepare delicious snack for the winter - pickled green tomatoes in oil.

Ingredients: green cherry tomatoes – 1.5 kg, large sea ​​salt 300 g., Wine 6% or apple cider vinegar– 700 ml., Olive oil – 500 ml., Dried hot red pepper, oregano.

Cooking recipe

Wash the tomatoes, remove the stems. For this recipe, you can use any tomatoes, not just cherry ones.

Cut the tomatoes in half and add salt and mix. Leave in this state for 6 hours.

After the time has passed, drain the resulting liquid and leave the tomatoes to stand for another 2 hours.

Place the tomatoes in a saucepan and add vinegar and leave for 12 hours.

Drain off the juice again and place the tomatoes on a paper towel to dry.

Prepare glass jars: wash, sterilize. Place green tomatoes in jars, sprinkle with hot pepper and oregano. Fill the jars olive oil so that there is no air left.

Close sterile metal lids. After a month, pickled green tomatoes are ready to eat.

Green tomato salad for the winter

A tasty preparation - green tomato salad, will diversify your diet in winter. The salad is easy to prepare and very tasty.

Ingredients: green tomatoes – 700 g., onions– 350 g., carrots – 350 g., vinegar 9% – 75 ml., vegetable oil– 75 ml., salt – 25 g., sugar – 75 g., bay leaf– 1 pc., black peppercorns – 5-7 pcs.

Cooking recipe

Wash and dry green tomatoes. Cut the tomatoes into four to six pieces, it all depends on the size.

Peel the onion and cut into thin half rings or rings. Add onions to tomatoes.

Peel and wash the carrots. Grate on a medium grater or on a grater Korean salads. Add carrots to vegetables.

Add sugar, salt, mix. Leave the vegetables for 2 hours.

Now we add the remaining ingredients according to the recipe to our standing vegetables - oil, vinegar, peppercorns, bay leaf.

Transfer everything into a saucepan and simmer the salad under the lid over low heat for 20 minutes.

Expand ready salad into sterile jars and roll up the lids. Turn the jar upside down and cover with a blanket until it cools completely.

After a day, remove the jars of green tomato salad to a permanent storage location until winter.

Green tomatoes with bell peppers

A fragrant appetizer of green tomatoes and bell peppers for the winter. The amount of bell pepper and garlic can be adjusted to your taste.

Green tomatoes – 600 g., bell pepper red – 1 pc., Peppercorns – 3-4 pcs., cloves – 2 pcs., garlic – 3-4 cloves, bay leaf – 1 pc.

Marinade for 1 liter. water: salt – 3 tbsp. l., sugar - 4 tbsp. l., vinegar 9% - 50 ml.

Cooking recipe

Sterilize jars in advance. Place peppercorns, cloves, garlic, and bay leaves in the bottom of each jar. You can add dill and parsley, if desired.

Fill the jars with small green tomatoes and sliced ​​bell peppers.

Fill the jars with boiling water to the top, cover with lids and leave for 15 minutes.

Carefully pour the water from the jars into the pan, measuring its volume for preparing the marinade.

Add sugar and salt to the water and bring to a boil. Finally add vinegar and remove from heat.

Pour the prepared marinade into jars of tomatoes and bell peppers. Roll up the lids. Turn the jars over and cover them with a blanket until they cool completely.

After a day, remove the tomatoes to a permanent storage location.

Marinated green tomatoes with carrots and garlic

Sometimes there are a lot of green tomatoes left and you don’t know what to do with them? Prepare pickled tomatoes for the winter with carrots and garlic.

Ingredients for a liter jar: green tomatoes, garlic, carrots, green celery, red hot pepper.

Marinade for 1 liter of water: sugar – 1 tsp, salt – 1 tbsp. l., vinegar 9% - 1 tbsp. l., black peppercorns – 2-3 pcs., allspice – 2 pcs., cloves – 2 pcs., bay leaf, coriander – 2-3 pcs.

Cooking recipe

Select tomatoes that are approximately the same size. Prepare carrots and garlic. Cut the carrots into slices, garlic into slices. Cut the tomato in half, but not all the way through, and insert a circle of carrot and a slice of garlic into the middle.

Place the finished tomatoes in sterile jars, add a sprig of celery and a piece of hot pepper (1 cm long).

Prepare the marinade by mixing all ingredients except vinegar. As the marinade boils, pour in the vinegar. Pour the prepared marinade into the jars of tomatoes and cover with sterile lids.

We put the jars to sterilize for 15 minutes, take them out and immediately roll them up.

Turn the jars over and cover with a blanket until completely cool.

Video - Spicy green tomatoes stuffed with herbs and garlic

Bon appetit in winter!

Today I propose wonderful recipes preparations - green tomato salad for the winter.

Summer residents are always faced with the question of what to do with those tomatoes that sometimes simply fall off the bush before they are ripe? This is especially true in the fall, when they simply do not have time to ripen.

Today I will try to tell you in detail how to prepare delicious salads from green tomatoes; they turn out no worse than from other vegetables prepared for the winter.

Tomatoes, despite the fact that they are green and unripe, contain many vitamins, micro and macroelements, so they are not only tasty, but also healthy.

So, prepare as much as possible and enjoy the taste of summer on cold winter days.

Recipe for green tomato salad for the winter, without sterilization

Ingredients:

• green tomatoes - 2 kg.
• carrots - 1 kg.
• onion - 1 kg.
• garlic - 2 heads
• green dill - 100 gr.
• parsley - 100 gr.
• red pepper - 1/2 tsp.
• vegetable oil - 150 ml.
• vinegar 9% - 100 ml.
• sugar - 5 tbsp. l.
• salt - 2.5 tbsp. l.
• water - 150 ml.

Preparation:

Wash tomatoes, slices

Grate the peeled carrots onto Korean grater or put it through a combine

Finely chop the greens and garlic

Cut the onion into half rings, you can cut it however you like

Combine all vegetables in a large bowl

Pour out salt, sugar, pour in water. Add oil

Place the vegetables on the fire and simmer for 30 minutes.

Add pepper, pour in vinegar, then let simmer for another 3 minutes.

Place the finished salad, preferably in sterilized 1 liter jars, 0.5 ml or 0.75 ml can be used

Immediately close with tightly sterilized lids.

Turn the jars over and leave until completely cool.

Tomato salad with garlic

Necessary:

• green tomatoes - 3.6 kg.
• vegetable oil – 0.5 tbsp.
• sugar – 0.5 tbsp.
• salt – 0.5 tbsp.
• vinegar 9% - 0.5 tbsp.
• chopped garlic – 0.5 tbsp.

Preparation:

1. Wash the tomatoes and cut them into slices
2. Pour out the oil
3. Add salt and sugar
4. Add vinegar
5. Add finely grated garlic
6. Mix thoroughly with your hands, leave to brew for 3 hours, stirring every 20 minutes
7. The finished salad can be arranged in two ways
8. In sterile 1 liter jars, cover with sterile lids, place in a pan of boiling water and sterilize for 15 minutes, roll up the lids
9. Place in sterile 1 L jars, screw the lids on tightly and store in the refrigerator.

Korean winter salad

You will need:

• green tomatoes - 2.5 kg.
• 7 sweet peppers
• 1 hot pepper
• 0.5 tbsp. garlic
• 1 onion
• 50 gr. salt
• 125 gr. Sahara
• 250 ml. vegetable oil
• 150 ml. vinegar 9%

Preparation:

Pour oil into a large saucepan

Add salt and sugar

Cut the tomatoes into slices into the pan, removing the stems

Cut the pepper in half, remove the seeds, cut into strips

Cut the onion into thin quarters

Hot pepper pass through a meat grinder, garlic through a press

Pour in vinegar, stir, put on fire. Boil for 10 minutes from the start of boiling

Place the finished salad in sterilized jars and cover with sterilized lids.

Tomato snack with tomato paste

We will need:

• 2 kg. green tomatoes
• 1 kg. carrots
• 500 gr. Luke
• 250 ml. tomato paste
• 3 tbsp. l. Sahara
• 1 tbsp. l. salt
• 1 pinch black peppercorns
• 100 ml. vegetable oil
• 2 tbsp. l. vinegar 9%

Preparation:

1. Wash the tomatoes, cut into thin strips
2. Cut the onion lengthwise into thin strips
3. Peel the carrots, cut first into circles, then into thin strips
4. Mix together until formed homogeneous mass pasta, butter, sugar, salt, peppercorns, vinegar
5. Add the filling to the vegetables, mix thoroughly, let stand for 2 hours
6. Place vegetables in a saucepan and put on fire
7. Cover with a lid, bring to a boil and simmer for 20 minutes.
8. Place the finished salad in sterilized jars and close tightly with sterilized lids.
9. Turn the jars over and leave until completely cool.

Winter salad “Hunter” with cabbage

Ingredients:

• 200 gr. green tomatoes
• 200 gr. cucumbers
• 300 gr. cabbage
• 200 gr. bell pepper
• 100 gr. carrots
• 1 onion
• 1 clove of garlic
• sprig of parsley
• sprig of dill
• 1/2 tbsp. l. vinegar (per 1 liter - 8-10 ml)
• 2 tbsp. l. vegetable oil

Preparation:

1. Peel the carrots, cut into medium strips
2. Finely chop the onion
3. Remove seeds from peppers and cut into medium cubes
4. Cut tomatoes into medium cubes
5. Peel the cucumbers and cut into large strips
6. Finely chop the cabbage
7. Add chopped garlic. Add salt so that the salad is slightly salty, leave for 1 hour
8. Place on the fire, heat through without boiling
9. At the end of heating, add vinegar and oil
10. Place the salad in sterilized jars and cover with sterilized lids.
11. Place the cans in hot water, sterilize 500 ml - 12 minutes, 1 liter - 15 minutes
12. Roll up the jars, turn them over, wrap them in a warm cloth and leave until completely cool.

Recipe for green tomato appetizer with rice

Necessary:

• 1 tbsp. rice
• 2 kg green tomatoes
• 500 gr. carrots
• 500 gr. Luke
• 500 gr. sweet pepper
• 50 gr. salt
• 100 gr. Sahara
• Vegetable oil 0.5 tbsp.

Preparation:

1. Soak rice in cold water for 2 hours
2. Slice tomatoes
3. Remove seeds from peppers and cut into slices
4. Peel the carrots and then grate them on a coarse grater
5. Cut the onion into rings
6. Mix rice with vegetables, add salt, sugar, butter
7. Place on the fire and cook for 40 minutes until the rice is done
8. Place the snack in sterilized jars and cover with sterilized lids

Tomato salad for the winter in Georgian style

Ingredients:

• Green tomatoes - 1 kg.
• onion - 300 gr.
• red bell pepper - 300 gr. (peeled from stalk and seeds)
• garlic - 50 gr.
• hot pepper - ½ - 1 pc.
• hops - suneli - 1 tsp.
• utskho - suneli - 1 tsp.
• cilantro - bunch
• 9% vinegar - 50 ml.
• Sunflower oil - 100 ml.
• salt 1.5 tbsp. l.

Preparation:

The output is approximately 2 liters of salad.

1. Wash all vegetables well and dry
2. First cut the tomatoes into two halves, and then cut into thin slices
3. Place in a large bowl, maybe a pan, add a tablespoon of salt, mix, leave for a while so that they salt and release juice
4. Grind the remaining vegetables - onion into half rings, cut the pepper lengthwise into strips, finely chop the garlic, cilantro
5. Drain the juice from the tomatoes, squeeze them slightly, but do not crush them, add the rest of the vegetables to them
6. Add spices and seasonings, 0.5 tablespoon of salt and mix
7. We crush the salad, put a plate of smaller diameter on top, bottom up and put pressure (you can use a half-liter jar of water)
8. Leave in a warm place for a day, then put in sterilized jars3 and set to pasteurize for 15 minutes.
9. Close with lids, cool and put in a cool place.

By the way, this salad can be put into jars, put in the refrigerator, and after a couple of hours you can already eat

Salad “Colors of Autumn”

This recipe indicates the weight of peeled vegetables, yielding 5 kg of salad

Ingredients:

• Green tomatoes - 2 kg.
• Onion - 1 kg.
• Salt - 2 tbsp. l.
• Sugar - 4 tbsp. l.
• Vegetable oil - 250 ml.
• Sweet bell pepper - 1 kg.
• Carrots - 0.5 kg.
• Vinegar 9% - tbsp. l.
• Water – 0.5 l.

Preparation:

Prepare washed and peeled vegetables - cut the pepper into strips, cut the carrots into coarse grater, cut the onion into half rings, cut the tomatoes in half, and then cut into slices

Pour into the pan sunflower oil and warm up

Pour the onion into the heated oil, saute it for low heat until transparent

Place the vegetables in the pan, stir, cover with a lid.

Bring to a boil over medium heat, reduce heat and simmer for 5 minutes.

Add salt, sugar, water, bring to a boil, cook for 10 minutes

Add vinegar and cook for another 2 minutes

Place the salad in pre-sterilized jars and roll them up

Turn upside down and leave until completely cool.

We put it in the cellar for storage

Video recipe for salad prepared in a slow cooker

For those who haven’t tried it yet, be sure to try making green tomato salads for the winter, and I’m sure you’ll certainly like them. I wish you to enjoy such delicious and healthy salads.

Write your reviews in the comments, share recipes with friends

Canning for the winter is a very popular activity for many housewives, because it provides an excellent opportunity to diversify the table with delicious, savory snacks and salads that add bright notes to any meal. Even green tomatoes are used: when prepared, they turn out very tasty. If you don’t believe me, see for yourself by preparing preserved salad recipes for the winter with photos You’ll lick your fingers. Green tomatoes can be prepared in different types: stuffed, whole, chopped in salad.

How to choose the right tomatoes for harvesting for the winter

For soaked, lightly salted, pickled, barrel, salted tomatoes, you need to choose fruits in a store or market with the correct degree of ripening: they should be unripe or brown, and the tomato crumb should be hard and dense. Choose fruits without dents, cracks, or signs of disease. In terms of ripening, all green tomatoes should be the same. There is no need to roll up a variety of colors into a jar, combining brown, red, and pink.

As for the size, it is better to give preference to medium or small green tomatoes, but not like cherry. Fruits that resemble a plum in shape are suitable because they are small and have a dense structure. When all the green tomatoes have been selected and sorted, they need to be thoroughly rinsed with water several times for wrapping salads for the winter “You’ll lick your fingers.”

What utensils will you need?

During canning, almost everything that is in every housewife’s kitchen can be useful:

1. You will need a special saucepan: it is a wide, thick-bottomed pot with a spout, a strong handle, and the inclined walls of this dish allow liquids to evaporate quickly. The pan must be made of durable stainless steel and have a volume of 9 liters. There are dishes that have markings on the inside to make it convenient to monitor the amount of boiled contents.
2. When canning, you may need large wooden spoons with long handles.
3. It is important to have a thermometer that allows you to determine the moment of readiness and the temperature of the canned products at the time of pouring into jars.
4. Using a slotted spoon you can remove the scale.
5. Measuring containers and spoons will help you correctly determine the proportions of the components.
6. To pour the preparations into jars, jugs made of heat-resistant glass are used, as well as special plastic funnels with a narrow or wide spout.
7. Useful for sterilizing canned food home autoclave or regular saucepan with a wide bottom and gauze lining the bottom.
8. Glass jars with tin lids, having a rubber ring-liner, a manual seaming machine for twisting, and “twist-off” lids.

Recipes for delicious finger-licking green tomato salads

There are many recipes for canning green tomatoes for future use in the form of finger-licking salads. Having tried this preparation once, every housewife is convinced of how wonderful the preservation is. Green tomatoes, like red ones, are salted, pickled, combined with spices and vegetables (herbs, adjika, Korean seasonings, mustard, cloves, hot pepper, horseradish, pasta, apples). Canned fruits taste harder and more sour.

With carrots and onions without sterilization

One way to prepare a finger-licking green salad is without sterilization. This greatly simplifies the canning process and saves time. Carrots in salad add light sweetness, and onions are piquant. To prepare finger-licking green tomatoes for this recipe you will need:

• onions – 1 kg;
• carrots – 1 kg;
• green tomatoes – 3 kg;
• water – 0.5 cups;
• salt – 2 tbsp. l.;
• vinegar 6% - 0.5 cups;
• sugar – 1 glass.

Step by step recipe Finger-licking green tomato salad:

• We wash the tomatoes, let them dry or wipe them with paper towels. Cut into small slices.
• Peel the carrots and chop them on a grater.
• Remove the skins from the onion and cut into thin half rings.
• Place all vegetables in enamel pan, add vegetable oil, water, salt, sugar and leave for a couple of hours.
• After the specified time has passed, put the dishes with vegetables on the fire, bring to a boil, and simmer for 25 minutes over low heat. Pour in vinegar and remove from heat.
• Lay out hot salad in sterilized jars, after which you need to twist it, turn it upside down and wrap it until it cools. Then we transfer it to the cellar for storage.

With cucumbers Danube style

Green tomato and Danube salad – very tasty and unusual blank. Supplementing them with a winter meal (rice, pasta, potatoes, meat dishes), you will definitely remember summer. Combination available products in the recipe gives original taste. Preparing for the winter preserves the original aroma of vegetables. To prepare the finger-licking green tomato salad you will need:

• bell pepper – 1 kg;
• green tomatoes – 1 kg;
• young cucumbers – 1.4 kg;
• onions – 500 g;
• salt – 2 tbsp. l.;
• vegetable oil – 200 ml;
• vinegar 9% - 50 ml;
• sugar – 5 tbsp. l.;
• hot pepper – 1 pc.

Step-by-step recipe for Danube-style green tomato salad for the winter:

• Wash the cucumbers, dry them, cut off the ends, and chop them into halves.
• We wash the bell pepper, remove seeds and stems, and cut into strips.
• Wash the hot pepper, remove the stem and seeds, and finely chop.
• Wash the tomatoes and cut into slices.
• Peel the onion, soak in cold water for 20 minutes, cut into thin half rings.
• We transfer all the vegetables into an enamel pan, pour in vinegar, oil, add sugar and salt. Mix with a wooden spoon, put on slow fire. When the salad boils, cook for 5 minutes.
• Place the salad in sterilized jars, tamping down slightly. Roll up the pieces, turn them over, and wrap them until they cool. Then we store it in a cool place.

Korean in banks

Finger-licking green tomato salad in Korean is one of the quick, tasty preparations for the winter. Vegetables are marinated in own juice with the addition of various spices, making the dish moderately spicy and piquant. If you wish, you can supplement the recipe with hot pepper. We will need:

• bell pepper – 2 pcs.;
• green tomatoes – 1 kg;
• vinegar 9% – 50 ml;
• garlic – 4 cloves;
• sugar – 50 g;
• vegetable oil – 50 ml;
• red ground pepper– 0.5 tsp;
• salt – 1 tbsp. l.;
• parsley - to taste.

Step-by-step recipe for making Korean-style green tomato salad with photos:

• Wash the greens, dry them, and chop finely.
• Wash the tomatoes and cut into slices.
• Remove the peel from the garlic and chop it with a knife.
• We wash the pepper, remove seeds and stems, and chop into small cubes.
• We wash the canning jars and lids.
• Place peppers, green tomatoes, garlic, parsley into a bowl, add sugar, salt, and ground red pepper. Pour in vinegar, vegetable oil, stir.
• Place the salad in jars, close and leave in the refrigerator for 8 hours. After this, the snack is ready for consumption or storage until winter.

Winter Flower-seven-flowered with vinegar

Salad of green tomatoes for the winter “Tsvetik-Semitsvetik” is a simple and tasty autumn appetizer. The preparation in jars is very bright, reminiscent of warm summer day. The salad comes out very aromatic, with a slight hint of sourness and rich taste. To prepare you will need:

• sweet pepper– 1 kg;
• green tomatoes – 2 kg;
• carrots – 1 kg;
• onions – 1 kg;
• vinegar 9% – 250 ml;
• water – 500 ml;
• sugar – 160 g;
• salt – 3 tbsp. l.;
• vegetable oil – 250 ml.

Step-by-step recipe for green tomato salad “Tsvetik-Semitsvetik”:

• We wash and peel all vegetables. We cut the tomatoes into slices, the peppers into strips, the onions into half rings, and chop the carrots on a grater.
• Pour water, oil into the pan, add salt and sugar. Put on the fire, after boiling, add the vegetables. When boiling again, cover with a lid and simmer for 10 minutes. Add vinegar and remove from heat.
• Place the salad in sterilized jars, roll up, and wrap until cool. We store it in a cellar or pantry.

Watercolor without vinegar

Green tomato salad “Watercolor” – simple winter preparation. Her taste is different combination of light sweetness and sourness, so this is a good savory addition to any winter feast. To prepare you will need:

• onions – 500 g;
• green tomatoes – 2 kg;
• garlic – 2 heads;
• carrots – 500 g;
• bell pepper – 500 g;
• greens – 1 bunch;
• salt – 3 tbsp. l.;
• vegetable oil – 1 cup;
• sugar – 0.5 cups.

Step-by-step recipe for “Watercolor” salad with photos:

• We wash and peel all vegetables. Cut the tomatoes into slices.
• Cut the pepper into thin half rings and place in a bowl with the green tomatoes.
• Cut the carrots into thin slices.
• Cut the onion into half rings.
• Chop the garlic and herbs.
• Mix the vegetables and leave for 6 hours. Then add salt, sugar, and hot oil.
• Mix the salad thoroughly, put it in jars, and sterilize for 15 minutes. We roll up the blanks, turn them over, and wrap them. When the preservation has cooled completely, put it in the cellar.

Hunting

"Hunter's" salad - quick and delicious preparation in winter, judging by the reviews of housewives. The beauty of the recipe is that you can vary the number of components at your own discretion, each time getting new taste. Remember that you need to add more salt so that when tasting the salad it seems a little over-salted. Don't worry, when you open it in winter, it will get the right taste. We will need:

• cucumbers – 200 g;
• green tomatoes – 200 g;
• bell pepper – 200 g;
• white cabbage – 200 g;
• onion – 1 pc.;
• carrots – 100 g;
• salt - to taste;
• dill and parsley - 1 sprig each;
• garlic – 1 clove;
• vinegar essence– 0.5 tbsp. l. for 1 liter jar;
• vegetable oil – 2 tbsp. l.

Step-by-step recipe for finger-licking green tomato salad with photos:

• We wash and peel the vegetables. Cut the carrots into strips, onions, peppers into small cubes, cucumbers into strips, tomatoes into cubes, finely shred the cabbage. Place all vegetables in a bowl.
• Add crushed garlic and salt to the vegetables and leave until juice forms. Place on the fire and heat without letting it boil. Pour in vinegar, oil and turn off the burner.
• Place the salad in sterilized jars, sterilize the preparations, and roll them up. We wrap the jars and, after cooling, send them to a cool place.

Cobra with garlic and chili pepper

The “Cobra” salad from the “Finger-licking” series with the addition of chili peppers and garlic is suitable for those who like very spicy and fiery snacks. This dish will successfully complement the meat, highlighting the excessive fat content and helping the digestion process. You can vary the amount of garlic and pepper depending on the level of spiciness you prefer. For cooking spicy salad from green tomatoes you will need:

• garlic – 3 heads;
• green tomatoes – 2.5 kg;
• salt – 3 tbsp. l.;
• vinegar – 100 ml;
• chili pepper – 2 pcs.;
• sugar – 3 tbsp. l.

Step by step description hot salad recipe:

• Wash the tomatoes and cut into small slices.
• Wash the pepper, remove the seeds if desired, and cut into slices.
• Chop the garlic; if you wish, you can add some of the garlic to fried. This will add even more flavor to the preparation.
• Mix tomatoes, peppers, garlic, sugar, salt, vinegar. Leave for half an hour to form juice.
• Place the salad in sterilized jars and cover with lids.

Caviar in a slow cooker

Kabachkova and eggplant caviar You won’t surprise your household anymore, but green tomatoes are something new, you’ll just lick your fingers. It tastes just as good traditional types snacks, but distinguished by its piquancy and originality. Instead of vinegar essence, you can use apple or wine vinegar. We will need:

• onions – 500 g;
• bell pepper – 6 pcs.;
• green tomatoes – 3 kg;
• sugar – 150 g;
• vinegar essence - 3 tbsp. l.;
• vegetable oil – 250 ml;
• mayonnaise – 150 ml;
• carrots – 1 kg;
• salt – 2 tbsp. l.;
• chili pepper – 3 pcs.;
• ground black pepper – 2 tsp.

Step-by-step recipe for preparing green tomatoes in the form of caviar for the winter:

• We wash, peel and grind all the vegetables through a meat grinder along with hot pepper. Transfer the entire mass to a slow cooker, add salt and sugar.
• First you need to fry for a few minutes. Then turn on the stewing mode for an hour and a half, cook, stirring occasionally.
• 15 minutes before the device beeps, add ground black pepper, vinegar, mayonnaise and vegetable oil.
• When the caviar is ready, put it in sterilized jars, roll it up, turn it over and wrap it until it cools.

How to pickle barrel tomatoes with vegetables in adjika

Real cask pickled tomatoes are made in wooden barrel, which is thoroughly washed beforehand, is lined with plastic bags. If you don't have one, you can use an aluminum bucket or large pan. Green tomatoes in adjika with cucumbers – excellent savory snack, which will decorate any meal. For salting we need:

• adjika (ready-made or homemade) – 2.5 l;
• tomatoes – 2 kg;
• dill – 1 bunch;
• cucumbers – 1 kg;
• salt - to taste;
• currant leaves – 5 pcs.;
• cherry leaves – 5 pcs.

Step-by-step recipe for pickling barrel green tomatoes with adjika “You’ll lick your fingers”:

• We select strong fruits and wash them. At the bottom of the barrel or aluminum pan we put dill, cherry and currant leaves.
• Place washed cucumbers, alternating with tomatoes. Salt to taste, pour adjika so that it covers the vegetables.
• We put fabric, a wooden circle and a weight on top. After 2 months the vegetables are ready.

Armenian style with greens

Armenian, Georgian cuisine gave all the housewives many wonderful, delicious dishes. Special attention deserve stuffed green tomatoes, which are considered a very common preserve among our compatriots. The preparation turns out very tasty, piquant, and successfully complements roasts and other meat dishes. We will need:

• garlic – 2 heads;
• green tomatoes – 2 kg;
• dill – 0.5 bunch;
• cilantro – 0.5 bunch;
• celery – 0.5 bunch;
• parsley – 0.5 bunch;
• basil – 0.5 bunch;
• dill umbrellas – 1 bunch;
• celery – 1 bunch;
• hot pepper – 1 pc.;
• sweet red pepper – 1 pc.;
• salt – 2 tbsp. l.;
• water – 1 l.

Step-by-step recipe for stuffed green tomatoes “You'll lick your fingers” in Armenian:

• We wash the tomatoes, make a cut crosswise or not all the way along.
• For the filling, chop half a bunch of celery, basil, cilantro, and parsley. Finely chop the garlic, sweet and hot peppers. Mix all these ingredients, add a tablespoon of salt. This is our filling.
• We stuff the fruits, place them tightly in a jar, placing each layer with dill umbrellas and celery sprigs.
• To make the brine, boil water with 2 tablespoons of salt. Cool, pour in tomatoes. Leave it at room temperature about 4-5 days. Afterwards we close nylon covers, put it in the refrigerator for storage.

Sliced ​​in tomato sauce

Green tomatoes in tomato sauce with the addition of cinnamon - an original, tasty winter preparation, the taste is somewhat reminiscent of lecho due to the presence of juice and pepper. Vegetables need to be strong. Cinnamon adds to the preparation spicy taste and aroma. We will need:

• tomato juice– 1 l;
• aspirin – 1 tablet per jar;
• sugar – 4 tbsp. l.;
• salt – 3 tsp;
• cinnamon - on the tip of a knife;
• sweet bell pepper – 2 pcs.;
• green tomatoes – 2 kg.

Step-by-step preparation Finger-licking green tomato salad in tomato sauce:

• Place the tomatoes and bell peppers cut into slices into sterilized jars. Fill with boiling water twice, drain the liquid.
• To fill, mix tomato juice, salt, sugar, cinnamon, put on fire, after boiling, cook for 5 minutes.
• We put an aspirin tablet in the jars, fill it with marinade, and roll it up.

Video

Green tomatoes are often used in cooking. Unripe tomatoes make excellent canned food. These can be stuffed, pickled, pickled tomatoes, caviar, or finger-licking salads for the winter. In most cases, they are combined with other vegetables (onions, carrots, sweet and hot peppers), and a variety of spices and seasonings add spiciness, piquancy and aroma to the preparation. In the video below with the recipe for the finger-licking salad, you will learn how to can green tomatoes. The result is a spicy, tasty preparation.

Salad of green tomatoes with onions, peppers and carrots, step by step recipe which we will consider will complement any dinner or lunch.

Ingredients:

• Green tomatoes - 2 kg.,
• Onions - 500 gr.,
• Carrots - 500 gr.,
• Bell pepper - 500 gr.,
• Salt - 2 tbsp. spoons,
• Sugar - 3 tbsp. spoons,
• Vinegar - 4 tbsp. spoons.
• Sunflower oil - 100 ml.

Green tomato salad for the winter - recipe

Wash it. Cut them into several pieces. Large tomatoes can be cut into 6-8 pieces. More small tomatoes Can be cut into four pieces, and very small ones - in half. When slicing green tomatoes, we also take into account the fact that they shrink during cooking.

Wash the carrots. After peeling it, chop it on a coarse grater.

Cut the Bulgarian into cubes or thin strips (as you prefer).

Peel and cut the onion into half rings.

Prepare a pan in which you will cook green tomato salad for the winter. Place tomatoes, onions, carrots and bell peppers in it. Mix the vegetables.

IN original recipe To make this green tomato salad for the winter, you need to cover the vegetables with salt and wait 3 or more hours until they release their juice. Since you don’t always have time, you can do it differently, namely, add water to the pan with vegetables. In this case, you will save time, and it will not affect the taste of the salad at all.

Add half a cup of water to the pot with the green tomato salad. After the salad boils, it will need to be cooked for 30 minutes, stirring occasionally. After half an hour, add vinegar, salt, sugar and sunflower oil to the salad.

If desired, you can add a couple of peas of black or allspice, coriander or mustard seeds. After all the salad ingredients have been added, mix it and let it simmer over low heat for about 15 minutes.

Bye salad of green tomatoes for the winter with carrots and onions will finish cooking, you can start sterilizing the jars and lids. When ready, place it hot in a clean container. Close the jars with a seaming key. To further sterilize the salad, turn the jars over and place them on the lids. Then we cover them with a warm blanket and wait until they cool down.

Salad of green tomatoes for the winter with onions and carrots. Photo

It is not known who came up with the idea of ​​​​making a salad of green tomatoes for the winter, but the taste of this appetizer turned out to be so successful that modern housewives deliberately pick tomatoes unripe or buy such tomatoes at the market. You can prepare such a salad with the addition of a variety of vegetables, and more hearty option snacks are prepared with rice.

Preparing a salad from unripe tomatoes is not difficult, but you need to follow certain rules in order for the preparation to be successful.

First of all, you need to choose quality raw materials. Tomatoes suitable for canning must be healthy, reaching marketable size, but not beginning to turn red. You can also use brown tomatoes, but they are already softer, so the taste of the salad will be different.

You need to cut the tomatoes with a very sharp knife, in this case the juice will not leak out, and the pieces will be smooth and beautiful. You can cut tomatoes in different ways - into circles, slices, cubes. The choice of cutting option depends on the recipe.

In addition to the main component, the salad may include: various vegetables. It is best to cut them into thin strips; you can use special shredders for slicing.

Salads will be stored in jars that need to be hermetically sealed. These can be screw caps or caps that are rolled up using a special key.

Interesting facts: the most large tomato was grown in the US state of Wisconsin, its weight was almost 3 kilograms.

Spicy green tomato salad with garlic

This is a very simple salad recipe, it is made from green tomatoes with garlic.

• 1 kg of green tomatoes;
• 1 tablespoon salt;
• 1 tablespoon sugar;
• 70 ml table vinegar (9%);
• 7 cloves of garlic;
• 1 chili pepper;
• 1 bunch of greens.

The tomatoes must be washed, the stem removed and cut into quarters (if the tomatoes are small) or slices if the fruits are larger.

Wash the greens thoroughly in large quantities water, shake off the droplets from the leaves and chop them finely. Chop the peeled garlic into small cubes with a knife or pass through a press.

Add the herbs and garlic to the tomato slices, add vinegar, salt and sugar, mix well and let stand for two hours at room temperature. Then put it in the refrigerator for a day, covering the dish with the salad with a lid. After this, put the salad in clean and dry jars, pour in the juice that was released during pickling. Place the jars in a container for sterilization and keep in boiling water for 20 minutes (0.5 liter jars). We seal it hermetically.

Advice! If you plan to eat the salad in the near future, then it needs to be kept in the refrigerator for 4 days. After this, you can serve the salad to the table. This preparation is stored in the refrigerator, covered, for 1.5-2 months.

Korean green tomato salad

You can prepare green tomatoes for the winter by making a Korean salad out of them.

• 1 kg of green tomatoes;
• 2 bell peppers;
• 4 cloves of garlic;
• 50 ml vinegar (9%);
• 50 ml refined vegetable oil;
• 50 gr. Sahara;
• 30 gr. salt;
• 0.5 teaspoon ground red pepper;
• 0.5 teaspoon ground coriander;
• 1 bunch of greens.

Wash vegetables and herbs. We cut the tomatoes into cubes, the pepper into thin strips, and the garlic into small cubes. You can pass the garlic through a press. Chop the greens very finely.

Mix all the vegetables in a deep bowl and add herbs to them, pour in vinegar, spices, sugar, oil and salt. Mix very thoroughly again. Place in the refrigerator for 8 hours to marinate. Then you can put it in clean jars, cover with plastic lids and store in the refrigerator for up to 4 months. You can also sterilize jars of salad in boiling water for 25-30 minutes and close them hermetically; in this case, the preparation can be stored at room temperature.

“Hunter” salad

“Hunter” salad is prepared from a large selection of vegetables, so it has a rich taste.

• 600 gr. green tomatoes;
• 600 gr. cucumbers;
• 900 gr. white cabbage;
• 300 gr. carrots;
• 3 onions;
• 3 cloves of garlic;
• 1 small bunch of greens;
• Salt to taste;
• 1.5 tablespoons vinegar (9%);
• 6 tablespoons of vegetable oil.

You should start cooking by preparing the vegetables. All ingredients must be washed, cleaned and washed again. clean water. Finely chop the onion, the carrots can be cut into thin strips or grated. Cut the pepper into cubes or thin strips. Cut the cucumbers into thin half rings, cut the cabbage into thin strips (preferably using a special shredder).

Read also: Birthday salads - 13 quick and inexpensive recipes

Place all the prepared vegetables in a large saucepan and add salt to taste. You need to add enough salt so that the salad seems a little salty. Pour in the oil and place the pan on the stove, heat well until it starts to boil. Add garlic and vinegar to the salad. Place the salad in clean jars and sterilize them. Half-liter jars need to be kept in boiling water for 12 minutes, liter jars - 15.

Danube salad of vegetables and green tomatoes

Danube salad is prepared using different combinations of vegetables, but the most spicy taste has a preparation in which green tomatoes are added.

• 1.5 kg of green tomatoes;
• 750 gr. Luke;
• 750 gr. carrots;
• 150 ml vinegar (9%);
• 150 ml refined oil;
• 150 gr. Sahara;
• 50 gr. salt;
• 15 peas of allspice;
• 2 bay leaves.

Wash all the vegetables clean, peel the onions and carrots, cut out the stems of the tomatoes. Cut the tomatoes into slices. Chop the onions; they can be cut into cubes or thin halves of rings. The carrots also need to be finely chopped; you can use a grater or a special shredder.

Combine all the vegetables in a saucepan, add salt and sugar, mix everything well and leave for 3-4 hours until the vegetables give juice. Then you will need to pour in vinegar and oil, add spices. Place the pan with the vegetables on the fire and simmer over low heat for about half an hour.

Place the salad in clean half-liter jars. Sterilize the salad in boiling water for 12 minutes. Then you need to seal the jars hermetically, put them on the lids and wrap them well with a thick blanket or other warm thing to ensure slow cooling.

Green tomato salad with rice

Green tomato salad with rice is great option side dish or appetizer.

• 2 kg of green tomatoes;
• 500 gr. carrots;
• 500 gr. Luke;
• 500 gr. bell pepper;
• 1 cup rice (it is better to use rice with long grains);
• 5 level tablespoons;
• 2 tablespoons salt;
• 50 ml vinegar (9%);
• 350 gr. refined oil.

We start with washing and peeling vegetables. We cut the tomatoes into not too thin slices, the onions into halves of rings, the peppers and carrots into thin strips.

Wash the rice well in cold water, then fill warm water(40 degrees) and leave soaked for 2 hours. Then rinse again and dry, placing on paper towels. Combine dry rice with vegetables, add spices, salt and sugar. You can add your favorite spices to taste.

Place the bowl with the rice-vegetable mixture on the fire. As soon as it boils, reduce the heat greatly and cook for 40 minutes, stirring occasionally so that the vegetables do not burn. At the very end of cooking, add vinegar and stir. Place the hot salad in sterilized jars and immediately cover with boiled lids. We place the sealed jars with the neck down, cover the preservation with a blanket or blanket to ensure the self-sterilization process at high temperature.

Green tomato caviar

Tomato caviar turns out to be very tasty. You can prepare it only from green tomatoes, or you can add pink and red ones to the green ones.

• 3 kg of tomatoes;
• 1 kg of sweet pepper;
• 1 kg carrots;
• 0.5 kg of onion;
• 100 gr. Sahara;
• 1 teaspoon salt;
• 1 tablespoon vegetable oil;
• 4 tablespoons table vinegar (9%);
• 1 teaspoon ground black pepper.

Wash and peel all the vegetables thoroughly, cut out the stems of the tomatoes. We cut the vegetables into pieces of arbitrary size and shape, the main thing is that they are convenient to chop in a meat grinder or blender.

Place the chopped vegetables in a saucepan, pour in the oil, add salt and pepper. Taste it and adjust the amount of spices if necessary. Let the mixture sit for a few minutes; when salt is added, the vegetables will begin to release juice. The mass should be quite liquid. If you get a thick mixture, add a little water to it. We put the dishes with vegetable puree on the fire and cook for 1-1.5 hours, stirring often.

A quarter of an hour before readiness, add sugar and vinegar. Pour hot caviar into jars that have been sterilized in advance and have not had time to cool. Immediately roll up and turn over, placing the jars on the lids. Leave to cool, tightly wrapping the jars with a warm blanket.

Read also: Salad with sun-dried tomatoes – 10 recipes

Green tomato salad without cooking

Another version of the salad without cooking is prepared with green tomatoes and vegetables.

• 4.5 kg of tomatoes;
• 1.5 kg of onion;
• 1.5 kg carrots;
• 1.5 kg bell pepper;
• 0.5 cups salt;
• 0.5 cups table vinegar (9%);
• 1 glass of sugar;
• 500 ml vegetable oil.

We wash the tomatoes, cut each fruit in half and cut out the stalk. Cut into slices 0.7-1.0 cm thick. Place the tomatoes in a bowl, add half the specified amount of salt, mix gently and leave for 3-5 hours. Drain the juice released from the tomatoes.

Peel and chop the remaining vegetables (peppers, carrots and onions) into strips. If desired, you can chop the onion smaller and grate the carrots. Combine all the vegetables in a spacious bowl. Add the second part of salt, sugar, season with vinegar and refined oil. Mix well.

Place the salad in clean and dry half-liter jars, tamping well. We put the salad in jars, covering them with boiled lids in a large saucepan, at the bottom of which there is a plastic mesh. Let's pour warm water to the level of the “hangers” of the cans and place on the stove.

Advice! If there is no plastic grill, you can place a towel or clean cloth folded in two or three layers on the bottom of the pan for sterilization.

Bring the water in the pan to a boil and heat the jars for 12 minutes. We take out one at a time and immediately close it tightly. Turn the jar over and place it on the lid.

When all the jars are closed, wrap them warmly so that they cool very slowly.

Spicy green tomato salad

Appetizing spicy vegetable salad with green tomatoes prepared without sterilization

• 1 kg of tomatoes;
• 250 gr. carrots;
• 300 gr. Luke;
• 200 gr. bell pepper;
• 5 cloves of garlic;
• 1 pod of hot pepper (or to taste);
• a third of a glass of refined oil;
• 1 tablespoon vinegar (9%);
• 1 tablespoon salt;
• 2-3 tablespoons of sugar.

We thoroughly wash all the vegetable components of our salad. Peel the onions, carrots and peppers and cut into thin strips. Remove the stems from the tomatoes and cut them into slices. Remove the seeds from the hot pepper and finely chop it, chop the garlic using a garlic press or chop it with a knife.

Advice! If you don’t like bell peppers, then you don’t have to put them in this preparation. In this case, you need to increase the number of tomatoes by 200 grams. Moreover, you can take pink or red tomatoes.

Place all the vegetables (except garlic) in a saucepan, sprinkle with salt, spices and sugar and stir. Leave for 20-30 minutes to release the juice.

Advice! When adding spices at the initial stages of preparing the product, add them less than the amount specified in the recipe. Then, when everything is almost ready, you can bring the salad to taste by adding the missing seasonings.

Pour oil into the vegetables and put the pan on the fire, simmer for about 40 minutes, the tomatoes should become soft and their flesh translucent. At the very end, add vinegar and garlic.